Maritozzi with Bicerin

Name: Maritozzi with Bicerin
Prep time: 2 h
Cook time: 15 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 7g sachet dried instant yeast; 175ml lukewarm water; 600 g 00 flour; 55g caster sugar; Finely grated zest of 1 orange and 1 lemon; 4 eggs; 90g unsalted butter, softened; 50 ml water; 50 gr caster sugar; 600 gr cream for whipping, fridge cold.; 1 tablespoon of icing sugar; 1 teaspoon of vanilla paste (or seeds of 1 vanilla bean); 4 shots of espresso; 120 gr of dark chocolate, melted

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Maritozzi with Bicerin — Interactive video experience

Serves 8

Dive into the rich tradition of Italian indulgence with this irresistible duo. Soft, golden Maritozzi buns—infused with zesty orange and lemon, glazed to perfection, and filled with velvety vanilla cream—are the ultimate sweet treat. Pair them with a luscious Bicerin: layers of dark melted chocolate, bold espresso, and a dollop of silky whipped cream. Whether it’s a cozy brunch or an after-dinner delight, this recipe promises an elegant fusion of flavour and comfort. Pure decadence, Italian-style.

Recipe

Serves 8 · Prep 120m · Cook 15m

Ingredients

7g sachet dried instant yeast
175ml lukewarm water
600 g 00 flour
55g caster sugar
Finely grated zest of 1 orange and 1 lemon
4 eggs
90g unsalted butter, softened

For the glaze

50 ml water
50 gr caster sugar

For the filling

600 gr cream for whipping, fridge cold.
1 tablespoon of icing sugar
1 teaspoon of vanilla paste (or seeds of 1 vanilla bean)

For the Bicerin

4 shots of espresso
120 gr of dark chocolate, melted

Method

Using a stand mixer with a dough hook attachment add your flour, yeast, water and 3 eggs. Mix until a rough dough forms. Then add in your sugar, orange and lemon zest and a pinch of salt. Mix on low for 3 minutes to combine.
With the mixer still running add your butter in 1 cube at a time until all butter has been added. Mix for a further 8-10 minutes until smooth and elastic.
Transfer to a floured bowl, cover with plastic wrap and set aside for 1/2 hours or until doubled in size.
Preheat oven to 180°C and line 1 oven baking tray with baking paper. On a slightly floured bench, knock back the dough, knead lightly for 30 seconds, use your hands to roll into a log. Cut out 8-10 pieces. For each piece, stretch it out and roll it onto itself then shape into ovals. Put on your baking tray and leave in warm spot for 30 minutes, covered with a tea towel.
Bake for 15-18 minutes, or until the buns are puffed up and caramel coloured.
Make the glaze as they bake by warming the water and sugar for 1-2 minutes or until it bubbles into a syrup. Brush the glaze onto the buns when they are fresh out of the oven. Cool on a rack.
When ready to serve, whip the cream with the sugar (use electric beaters, if you have them), add a little vanilla and gently mix to combine.
Cut a slit in the middle of the cooled buns, fill with the cream (save a few dollops for Bicerin) and level with a spatula.
For the Bicerin — Divide the melted chocolate into 4 coffee cups or tumblers and swirl it around the sides. Pour in the hot coffee and top with freshly whipped cream.